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Asturian casadiellas recipe

Asturian casadiellas recipe

That sweet nut and anise

Updated on 31 January 2024
Asturian casadiellas recipe
  • Asturian casadiellas recipe
  • Asturian casadiellas recipe
  • Asturian casadiellas recipe
  • Asturian casadiellas recipe

That sweet nut and anise

This typical candy store, to which many Scholars of Asturian cuisine attribute a clear Roman origin to it, is related to the classic nucatus that was prepared with flour, honey and nuts, and possibly the word casadiella derives from the Latin term capsella (ʻcajitaʼ), which in some way defines the form and method of making this dessert.

The casadiellas or «casadielles» are a wheat flour dough that is filled with a mixture of nuts, sugar and anise; There are also those who make it with puff pastry. They are 15 cm. in length approximately with the ends closed so that the contents do not come out, and sealed with a fork.


Its preparation is typical of the Carnival festivities although it is a dessert that can be found at any time of the year and in almost all Asturian confectioneries, especially in the central area and mining valleys.

Ingredients of casadiellas

For the puff pastry

  • ½ kg of flour
  • ¼ l of water
  • 20 g of salt
  • 2 eggs
  • 300 butter g
  • For the filling

  • 200 g walnut
  • 200 g hazelnut
  • 300 g of sugar
  • Anise to taste
  • Frying oil
  • How are casadiellas made?

    1 · Mix the flour, salt, water, eggs and 100 g of butter, and make a first very fine dough.
    2 · This dough is stretched with the roll and covered with the other 200 g of butter. It is folded as usual and the puff pastry is made. Finally, let it cool in the fridge.
    3 · A filling is then formed with the walnuts, the finely ground hazelnuts and the sugar. Mix everything well with your hands and moisten it little by little with the anise until you obtain a compact and light mass.
    4 · On a previously floured marble surface, roll out the puff pastry and cut into strips 13 cm long by 10 cm wide.
    5 · On top of each strip, place a large 1 tablespoon of the filling and then close the ends, previously moistened with water or egg yolk, pressing gently with a fork.
    6 · They are fried in plenty of very hot oil and, shortly after removing them, they are dipped in sugar.

    NOTE: . Instead of being fried, Les casadielles can be baked in the oven. In this case, the puff pastry needs ½ kg of butter instead of the 300 g recommended in the recipe.
    The traditional filling was only based on ground walnuts, sugar and anise.

    Delicious Asturian desserts

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    Text: © Ramón Molleda for asturias.com Copyright Ramón Molleda




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